Spanish · Dessert
Burnt Basque Cheesecake
A two-slice Basque cheesecake built the classic crustless, scorched-top way but sweetened entirely with allulose and thickened with almond flour instead of wheat, keeping the burnt-custard centre and caramelised top without the carb load.
$2
15 minsPrep
24 minsCook
279 minsTotal
MediumLevel
Nutrition per serving
518Calories
11.3gProtein
49.3gFat
20gCarbs
4.2gSugar
0.5gFiber
540mgSodium
259mgChol
26.4gSat Fat
197mgPotassium
136mgCalcium
0.9mgIron
0.5mcgVitamin B12
0.2mgVitamin C
0gPolyol
14gAllulose
0.7gAlcohol
Goes well with
Café con Leche
local
Txakoli
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 230C/450F and line a 10cm/4 inch springform tin with two overlapping sheets of parchment paper, pushing it well above the rim so it ruffles.
2
Beat the softened cream cheese alone for 1 minute until smooth, then beat in the allulose until no grains remain.
3
Add the beaten egg in two additions, scraping the bowl between each so no lumps of cream cheese survive.
4
Pour in the heavy cream and vanilla extract and beat on low just until combined, then whisk in the almond flour and salt by hand until the batter is completely smooth.
5
Pour the batter into the lined tin and tap it firmly on the counter twice to pop any large air bubbles.
6
Bake for 22-25 minutes until the top is deeply burnished and almost blackened in patches but the centre still wobbles like set jelly when the tin is nudged.
7
Cool in the tin on a wire rack for 20 minutes, then refrigerate uncovered for at least 4 hours before unmoulding and slicing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6.3 oz180g softened cream cheese
- 1.9 oz55g heavy cream
- 1 3/81 3/8 eggs, beaten (66g)
- 1 oz28g allulose
- 0.1 oz4g vanilla extract
- 0.4 oz10g almond flour
- 0 oz1g salt
